One year of horse ownership

On November 3rd, 2018, I drove to Oregon to buy Navani and bring her home. Though I’d been told she trailer loads, this turned out not to be the case:  it took a grueling three hours to convince her to board. She’d step up on the ramp with her two front hooves and then fly backwards, rearing up, always coming within fractions of an inch of smashing her skull on the trailer roof.

The deed was only finally accomplished with the use of a lip chain, a much harsher method than I would have ever wanted to employ, and not the greatest start to our relationship. If she hadn’t loaded then, if she had continued to fight until the chain drew blood, if she had to be dragged onboard, I would have asked for my check back and left with an empty trailer. Any horse who fights that hard not to go with me is not my horse. I’m certain it didn’t help that the entire family was there, one of them practically sobbing into her mane as the bill of sale was signed.

As it was, the sedative administered to last her the entire trip home had worn off before we even pulled out of the driveway. Thankfully, once she was on board, she rode quietly. When we unloaded her that evening, again she rushed backwards out of the trailer and it was only my desperate grip on the rope that kept her from hitting her head, but it was done. She was home. I had a horse. Continue reading

Night Market: The Flavors of a Friendship, Sugar and Nine Spice

I first met Beth on a train platform in Taipei. I was eighteen and she had just turned seventeen and we each knew we were meeting “the other American” in the large group of exchange students from around the world who would be spending the next year there, living in the homes of strangers we were to call our parents. We’d each just recently arrived, and I was nervous that she wouldn’t like me and nervous I’d be recognized for the imposter that I was in equal measure.

An imposter is what I felt like: I coasted through school with ease, and the parts that weren’t easy, I relied on my social ties with my smarter or more studious peers to pull me through. Frequently lamented in progress reports and report cards was my inability to apply myself; a fair criticism. Between the stress of my home life,  my after school and weekend job, and my desperate need to be liked by my peers, I took relief where I could get relief, at school, by doing the bare minimum that would get me the grade that would avoid repercussions at home. I did thoroughly apply myself to one area: telling authority figures what they wanted to hear, and I used that skill to carry me almost seven thousand miles away, to this train platform, with assurances that I was eager to learn the language, embrace the culture, and be an ambassador of sorts for the United States. I wanted to do those things well but what I really wanted was what the Rotary leaders had promised over and over again: the best year of my life. I wanted it and I was interested in any country that was willing to take me in and let me have it. At that time, we were required to buy an open-ended airline ticket, a ticket where your arrival date is set but your departure could be any date within a year of purchase, the better to be wielded by the program managers as a “behave or we’ll send you home” cudgel.

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Burning Beast 2019

“Welcome to the world’s best feast in a field!” Held annually at Smoke Farm in Arlington, Washington, and organized by chef Tamara Murphy, Burning Beast celebrates all things carnivore, inviting chefs to compete with one another for the title of Ultimate Beastmaster glory and a plaque with a skull on it. Each chef is assigned a protein, but it’s up to them how to prepare it to stand out from their peers and win the accolades of the 500 hungry attendees. 

This was the first year I was able to get my hands on tickets (they typically sell out in minutes and though I purchased my tickets in a harried frenzy, this year they appeared to still be available on the date of the event itself), and I was eager to experience the beefy bacchanal for myself. The chefs generally arrive the previous day, camping at the site and preparing for the event. Ticketholders are invited in at 3pm, with the dinner bell ringing at 5pm or thereabouts. As ticketholders arrive, they’re handed a menu for the evening and a station at which to start.

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